How to make Sausage, Cranberry, and Pecan Stuffing

Johnsonville Sausage and sweet and tart cranberries combine with crunchy pecans to give a basic stuffing recipe a whole new look!

Difficulty: Easy

Instructions

Things You'll Need:

• 2 pkg. (9 oz. each) Johnsonville® Breakfast Sausage Patties
• 1-1/2 cups chopped onion
• 1-1/2 cups chopped celery
• 1/2 cups minced fresh parsley
• 2 garlic cloves, minced
• 12 cups cubed day-old bread
• 1 can (14 oz.) chicken broth
• 1/2 cup butter, melted
• 2 eggs, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. rubbed sage
• 1/2 tsp. dried thyme
• 1/2 tsp. pepper
• 1 cup chopped pecans, toasted
• 1 cup dried cranberries

1. In a large skillet, cook the Johnsonville sausages over a medium-high heat for approximately 3 minutes, chopping them into small pieces. Next, add onion and celery; then cook and stir for 3 minutes.

2. Add the parsley and garlic; cook and stir 2 minutes longer or until your Johnsonville sausage is no longer pink and vegetables are tender; drain the excess oil and set aside.

3. Place the bread cubes in a large bowl. In another bowl, combine the broth, butter and eggs and seasonings.

4. Pour over the bread; and toss to coat. Fold in the pecans, cranberries and the Johnsonville sausage mixture.

5. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350°F for 40-45 minutes or until golden brown and a thermometer reads 160°.
   
   Yield: 10-12 servings.

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